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Marrowfat Bean

Phaseolus Vulgaris

The Marrowfat Bean is a rare bush bean that was first popularized in the mid-1800s as a baking bean. Though predominately consumed in casseroles and stews, the Marrowfat has a dual-purpose as it is also used as a fresh shelling bean. The Marrowfat plant produces four to five inch-long pods that are yellowish-white and contain 4 white, egg-shaped beans. The creamy texture of these plump seeds is conducive to being pureed. These heirloom beans have a meaty, bacon-like flavor.

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